Thank You | Happy New Year | 2014

Happy New Year Folks! Here is wishing you all a wonderful and fantastic year ahead. I know I am looking forward to delving in with great expectations.

Its been just over 3 months since I commenced my journey within the blogosphere, and its been 3 months of sheer delight.

When I started, I never thought anyone would be interested in what I had to say or offer - not in a self doubting sort of way - but seeing as there are countless other creative and experienced bloggers out there.

Personally, 2013 was a mixed baggage for me, but as they say "In everything give thanks". I am thankful for every single experience and the lessons learned throughout the year.

Christmas Dinner 2013

Wow! It feels like I have been gone for about a minute.
I hope everyone had a wonderful Christmas? I know I did! It was definitely time well spent with family and friends.
Being Christmas, the food was the absolute highlight. Amazing! This year the decision was made to veer off from the mainstream.The food this year was a reflection of  heritage and culture, which will be familiar to a select demographic of readers, but a new terrain for many others.

Fried Rice, Seafood Salad, Moi-Moi & Stewed Chicken & Beef

Baking:: Raspberry Liqueur Chocolatey Chocolate Chip Cookies

Well today is winter solstice and more importantly 4 more sleeps to Christmas; So still keeping in the spirit of my association of all things chocolate with Christmas, this is my signature take on Chocolate Chip Cookies with some life in it ☺.

Baking:: Rustic Chocolate Dipped Coconut Cookies

Choco-Coconut Cookies

In the current season of all things Christmassy, I decided to add an extra twist to one of my previous and recent recipe.
There are some ingredients that I personally believe have the ability to just bring foods up to date and in line with the seasons.

A Classic Meaty Lasagne (Using Home Made Ground Beef)

So as promised from my last post, this recipe - even though a known classic - shows one of the things that becomes of my Home Made Ground Meat. 

Lasagnes are always a favourite with me, but is even better if you take the time to "add some life" into one of the main key ingredients; in this case the meat. Apart from that the rest of this recipe is similar to your basic lasagnes, but for me this particular recipe has undergone various fine-tuning over time to arrive at. 

Home Made Ground Meat (Beef)

Remember last summer's horse meat scandal - #Horsemeatgate #FoodFraud? Well I certainly can't forget! The memory has been permanently etched into my brain. Being an adventurous (foodie) soul, I personally don't have any problem legally/ethically trying out horse meat, but I do reserve the right to know what I am eating with the assurance that any horse meat that lands in my plate is bred solely for eating (apparently some of the horse meat from the summer scandal were from slaughtered race horses which contained with the steroid - phenylbutazone).
Anyway, this has now geared me to make my own minced meat mix; in which I have incorporated some interesting ingredients. This I now use in my sauces, lasagne, pasta bake etc. and the taste just never gets old.
In my next post, I intend to share a recipe using this very special ingredient.

Meatballs with a Twist

Creamy Celery and Stilton Soup

Celery and Stilton Soup

For the last couple of days I have been battling with a bit of the sniffles. It is alot better now but in addition to the loss of appetite the worst symptom for me is the sore throat.

Baking:: Easy and Quick Corn Bread

Corn Bread

Savoury breads are always a feature in my kitchen. I have already shared the recipe of one of my savouries - the Cheesy Sun-dried Tomatoes Bread a while back so I thought it was about time to share another particular favourite. Corn Bread!!!

Chorizo and Brussels Sprouts Pasta Bake

Brussels sprouts are definitely not on my favourites list, but lately I have been somewhat drawn towards them maybe because of the season and because the ones at my green grocers seemed to have my name written all over them (Weirdo). The only way brussels sprouts ever ended up on my plate was if someone else put it there, usually at Christmas. 'TGIF

Chewy Coconut Cookies

Coconut Cookies

I never really planned on making these, but it just so happened that I had time to kill in between waiting for the dough for my Petits Pains au Lait to prove; plus the ingredients I needed were all around me.

Baking:: Petits Pains au Lait

The combination of the recent falling temperatures and my "carb craving" seems to have awaken the baker in me. And so I have generally been browsing through several recipes to find whatever takes my fancy. And find I did! I enjoyed the entire process of making these Petits Pains au Lait, particularly kneading the dough which was a great way to vent my frustration with the Olivia Pope/Fitz tension on Scandal; I tell you Shonda Rhimes has got to stop doing this to me every week.

Petits Pains au Lait

They turned out so well that they were just too good not to share. My taste panel was made up of my adorable nieces and nephew who were thoroughly impressed. I have a feeling I will be making these for them again very soon. ☺

Good Food Show London - 2013

It was the BBC Good Food Show last weekend - 14th to 16th November 2013 - at Kensington Olympia. A major meeting point for food enthusiasts which has been taking place annually for several years now, this year's show was a dream. So many things were on offer, but I must admit though that the highlight of the day for me was the opportunity to attend one of Michel Roux Jr's cooking presentation.With so much to see from the exhibitionists to the cooking demonstrations, I had a blast trying out most of all I came across. I even bought a couple of things that I am now thinking about incorporating into some of my recipes.
Of course I came across some familiar old tried and tested products, which have now earned my loyalty.
Definitely worth mentioning is The Wine TubeMap Tasting Tour which was both a delight and a revelation to some fantastic producers.......particularly Hungarian wines (See pictures 35 - 38
The collage is a summary of my time at the exhibition and the products that caught my attention. As they say "A picture is worth a thousand words".



1 and 2: Michel Roux Jr's cooking demonstration in the Supertheatre | 3 and 4: View of the show

Some Loving From My Oven - Apple Pie

I must warn you that before you read any further than this paragraph that this is going to be a calorie packed and scrumptious yummy delight. So if calorie-counting is a concern, then you will probably be disappointed. Sorry! Its just that I feel that this is an appropriately seasonal recipe as it embodies many things autumnal/wintery to me. All things comfort food.

Honeyed Lime and Chilli Skewered Prawns

Honeyed Lime and Chilli Skewered Prawns

Inspirations for my cooking comes from alot of things, places, people and ideas. So a couple of days ago I somehow wandered into Robert Dyas, for a browse through, and I came across some amazing stainless steel skewers. I usually go for the wooden/bamboo ones, which if I am being honest make me feel guilty because I almost never re-use them thereby making me feel so wasteful (now I sound like a tree-hugger)☺.

Tastes of Nostalgia:: Moi-Moi (Bean Cake)

Moi-Moi

I am so excited to be sharing another Taste of Nostalgia post. So today I bring you Moi-Moi (Bean Cake). This is mainly eaten as a breakfast meal in basically all Nigerian homes, but can also be enjoyed as a snack on the go at any time of the day.
It is protein-packed so it won't weigh you down whatever time of the day you decide to indulge in it. Growing up, hardly any Saturday morning was complete without the presence of Moi-Moi on the breakfast table.

Stewed Crab

This is the second crab based dish I have posted within recent weeks (see previous recipe here). One thing both dishes do however have in common is that I love cooking my crab meat within the shells just so that the flavours are guaranteed to be absorbed and retained.
As with most of my recipes, this one gradually came together, but it is now at the stage whereby I am happy to put it out there and share it - although I do see myself making the occasional tweak here and there with time.
So get your finger bowls ready when you give this a try.

Stewed Crab - With Cream

Stewed Crab - Without Cream

Tastes of Nostalgia | Fiery Grilled Chicken Wings

Just because summer now seems like a distant memory, it doesn't mean we can't bring some of the taste into autumn.
This is a dish that I practically grew up with, but over the years has transitioned from the original recipe in my mother's kitchen.
If I am asked to pick my one favourite thing about this dish, I would fail because there are several. I will leave you to decide on what yours is if you ever try this out.
Fantastic as a finger-licking snack or as a meal accompaniment.

Baked Aubergines Parma Mozzarella

On what was probably one of the least productive days ever at work this week, courtesy of St. Jude aka #ukstorm2013, I spent the day staring at the rain through the window and wishing I could somehow be transported to my kitchen.

Baked Aubergines Parma Mozzarella

And that was exactly where I headed as soon as I got back home, after I stopping to pick up some essentials on the way for my Baked Aubergines Parma Mozzarella.
This is a fairly popular vegetarian dish, but unlike the other versions mine is not a vegetarian serving.
A delightful low carb meal, I sometimes prepare it ahead of those hectic working weeks whereby all I have to do is re-heat it in the microwave. Tastes even better!

Creamy Avocado Sauce

My usual avocado go-to recipe is my signature guacamole (which I will share with you some time soon) - usually a trusty weekend starter.

Avocado Sauce

So I thought I would do something different with the avocados that had been awaiting my attention for the last couple of days.

Cheesy Sun-Dried Tomatoes Bread

Cheesy Sun-Dried Tomatoes Bread

I have found myself really craving "carbs" lately. At all times of the day! Probably a seasonal thing. So when this craving collided with my "baking bug", I decided to look up a recipe that I could easily work with.

Autumn/Winter Warmer:: Spicy Tomato and Chorizo Soup

With the days getting shorter and the nights getting colder (and I can no longer walk through a certain park on my way to work because it now opens later in the mornings) one of my favourite things about this time of the year is the excellent excuse to indulge in my heart-warming soup recipes as well as make up new ones before Spring gets here.

Most of my soup recipes were concocted from whatever the ingredients of the day happened to be. The Spicy Tomato and Chorizo Soup on offer today can be enjoyed anytime during the day, but especially on those cold rainy days. It will quite literally set fire to your veins ☺. I really hope you enjoy trying this out.

Spicy Tomato & Chorizo Soup

Spanish Omelette with Sauteed Chestnut Mushrooms & Peppers

Spanish Omelette with Sauteed Mushrooms & Peppers

So I just could no longer ignore the eggs that kept looking at me every single time I went into the refrigerator. They're actually from the pack of 6 I bought to make my banana bread. And since I hate wasting food, I had to put them to good use. Easier said than done for me, because raw eggs terrify me!

I decided to go with the Spanish Omelette because this version contaons one of my favourite ingredients in it - Chorizo. So that was a motivation to get me going.

Garlic-Butter Crab

Garlic-Butter Crab and Garlic Bread

Another day, another blog, another pescetarian recipe. I don't know how come, but honestly these crabs sort of literally "fell on my lap" courtesy of a friend ☺. Fresh from East Street Market, I could not just let them go to waste so they had to be cooked as soon as I got them at their freshest.

Tastes of Nostalgia:: Sorrel Juice (Zobo Drink)

Sorrel Juice

Everyone have got the foods that brings back some memory of a time or a place that they reflect on with some sort of fondness.
For me, most of those times and places are tied into my childhood, so I intend to share the recipes, foods and ingredients that I grew up with and that now I look back on with warm nostalgia.

Matsuri 2013

A couple of weeks ago, I posted a blog about my visit to the Speciality and Fine Food Fair, where I got an invite to this year's Japan Matsuri from the Wagashi Japanese Bakery which was scheduled to take place on Saturday 5th October, 2013 at London Trafalgar Square.
Prior to this, I had never heard of this event before.  And as I later found out, following some research on my part, the Matsuri is a celebration of Japanese culture which brings people together to enjoy a spectacular variety of entertainments and foods. And this is the second consecutive year that the Matsuri took place at the Trafalgar Square. Previous years' venues have included the Old Spitalfields Market and the County Hall (behind the London Eye).
On the D-day, I set off without any idea of what to expect although I was sure I was in for a fantastic time.

Baking Dilemma:: Banana Bread

Baking is probably one of my least favourite things to do in the kitchen. Not because I dislike baking and the yummy outcome of the entire process, but because nearly all the things I would love to bake involve using raw eggs - which I hate, loath, despise, dislike eggs.......you get the point - I steer clear away! The story of my weird relationship with eggs is a rather humorous one, which I will probably share another time.
So why am I talking about raw eggs you wonder....

Here's looking at you fig:: Cheese stuffed Figs wrapped in Parma Ham on a bed of Rocket Salad.

'Tis the season of figs again, so I have decided to share my version of a classic and easy recipe that you may already be familiar with; and if you aren't then you have got to try this. With the different varieties of figs available, I use the Brown Turkey for this recipe simply because compared to the other varieties, it is not as robust in flavour thereby complimenting the Mozzarella and Parma Ham Riserva beautifully.

Ingredients:: Porcini + Shiitake

I find myself wondering about the origin and source of some of my favourite food ingredients (if there's ever such a thing). When my curiosity is suitably piqued, I research the ingredients for a better understanding of their benefits to health and overall well-being. So from time to time, I will be sharing some interesting findings with you as they relate to my personal experiences - especially in my recipes.

For my first posting in this category, I have selected 2 ingredients that are probably high up on my ten favourite ingredients list. 

Porcini Mushrooms - Boletus Edulis

Porcini

Grown wild across a wide range of habitats - from Northern Scandinavia, Southern Italy, North America and Mexico.

Sea Bass Parcel with Kale and Mushroom Pile

Another post and another seafood serving. I might as well be a pescetarian - which I am not - but its just that lately I have been drawn towards lightly filling meals. So this is another recipe in which I drew alot of ideas and inspirations from several sources. Meaning that I have had to fine tune it over time to finally arrive at this recipe that I have now stuck with.This is a go to meal I happily resort to after a hard day's grind. I hope you enjoy trying this yourselves.

My Autumnal Recipe - Prawns and Shiitake Mushroom Risotto

I looooveee risotto!!!!! Did I mention that I love risotto? It is probably one of my favourite dishes. And that is really saying something considering that my relationship with my foods makes me an "in the moment kinda girl". Meaning that I have to eat what I crave, and not just whatever is available to eat. This can be such a pain because most of what I crave involves cooking; I am not sure if this is peculiar to me or if I am just high maintenance:-). Now cooking is one of my favourite things to do, but not when I am starving. Can be quite distracting. So with a risotto, I am guaranteed a wholesome and tasty meal at the appropriate time. The best thing though is the versatility of the ingredients that can be used such that it can be eaten throughout the year while making the best use of seasonal findings.

And now with summer gradually fading away for another year, my prawn and mushroom risotto comes to life (alot) in my kitchen. #Delizioso.

Friday Nights Living - Prawn Pot

Everyone, once in a while, get those crazy weeks that you weren't sure you would make it through; so that come Friday the only thing you look forward to is a cosy night-in as the start up plan for your weekend.

Personally, I have a list of things I usually put together (a bit like a recipe) to make it my perfect evening. 

My list normally goes like this:-

• Pyjamas 
• Trashy Friday night telly
• Food + Vino

In no particular order, but simple enough as I believe that there's great satisfaction to be gained from the simplest things. 

Now I do love to snack as much as the next person, but since my plan was to gradually unwind for the weekend, I always decide to cook. Cooking for me is soothingly therapeutic. And the end result is my prize! 

The meal of the night was made from a recipe that quite frankly I sort of fashioned out by picking up ideas from different sources, but I think credit has to mainly go to a family owned Portuguese restaurant I visited a a couple of years back somewhere in South London. Such a shame I can't remember where it was exactly. To be honest, I have never known what to call it so I decided to go with "Prawn Pot". All I know is that it never fails to hit the spot for me.

Now since time is always of the essence, I always buy my prawns fresh before cleaning and freezing them for times like this. No one got time to be gutting prawns on a Friday night :-).

Speciality & Fine Food Fair 2013 - The Experience

Even though this was my 3rd year of attending the exhibition, I still felt like a kid in a candy store - rearing to explore as soon as I walked through the doors.
However, learning from the experiences of previous years, I carefully planned my routes this year to ensure I touched base with exhibitors of interest.

For the sake of my sanity, I decided to try sticking with a theme this year - TEAS & HERBAL INFUSIONS. Unsurprisingly, I found myself distracted by some other tempting offerings along the way.




Speciality & Fine Food Fair 2013

Flora Tea

In the very competitive Tea market, Flora Tea have really found a creative niche to establish themselves.